Cabbage, lemon and potato soup

Fairlady
5 servings By Food24
Tap for method
Tap for method

Ingredients (12)

60 ml butter
15 ml sunflower oil
15 ml flour — cake
350 g cabbage — finely sliced
5 ml cumin — seeds
2 potatoes — large, grated
3 carrots — grated
salt and freshly ground black pepper — to taste
nutmeg — grated
500 ml stock — chicken
500 ml milk
15 ml lemon — peeled and grated
Tap for ingredients
Tap for ingredients

Method:

Heat butter and oil, sprinkle flour over cabbage and stir-fry with cumin, potatoes and carrots for a few seconds.
Add salt, pepper and nutmeg and stir-fry for a few minutes, then simmer until very tender.
Add stock, milk and lemon peel.
Continue simmering until flavours have blended and soup has thickened slightly.
Add a touch of ground cumin and serve in heated soup bowls with slices of buttered crusty rye bread.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.